Asparagus with Lemon-Matzo Crumble -
Bread crumbs may be substituted for matzo
meal at other times of the year, but after you taste this crumbly
topping, you may not want to make any substitutions.
4 pounds asparagus
4 tablespoons melted pareve margarine
4 teaspoons fresh lemon juice
4 tablespoons pareve margarine
3 tablespoons vegetable oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
4 green onions, finely chopped
2 cups matzo meal
1/2 teaspoon salt
To cook asparagus: Cut off the woody stems of asparagus, leaving
spears about 6-inches long. If stalks are thick, peel with a
vegetable peeler, pulling from stem end toward tip. (Thin spears do
not need peeling.) Separate into bundles of 6 to 8 spears each with
tips pointing in the same direction. Tie with string.
In a large skillet, bring 1-inch salted water to a boil. Add
asparagus and cook until tender, 3 to 6 minutes after water comes to
a boil. Timing depends on size and age of spears. Remove bundles,
cut string and run asparagus until cold water to stop the cooking.
Blot with paper towels. (Asparagus may be refrigerated overnight
wrapped in paper towels. Bring to room temperature before reheating.
To make crumble: In a large microwave-safe bowl, heat margarine and
oil on HIGH (100 percent) one minute or until margarine is melted.
Stir in garlic, lemon juice, green onions, matzo meal, and salt.
Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring
every 2 minutes, until dry and crisp. (Crumble may be refrigerated
up to 3 days or frozen up to 2 weeks. Bring to room temperature.)
Before serving: Arrange cooked asparagus on microwave-safe platter.
Sprinkle with salt. Cover with waxed paper and microwave on HIGH
(100 percent) 2 to 4 minutes or until heated through. Heat margarine
and lemon juice until melted. Drizzle over asparagus. Sprinkle
crumble across the center.
Makes 10 to 12 servings.